Before I jump into things, I have to share this quote with you. It's from Kid Two who is GF, DF, EF, and more. When he was served his burger he said, "I'm kind of afraid to eat it. It looks like a real cheese burger." My heart melted and I was SO happy to hear this. I told him it's moments like these that make me do what I do. There isn't a restaurant anywhere so far that could have served him something like this safely, and I take joy in giving him these one-of-a-kind experiences.
The inspiration for this burger was simple: I wanted something huge and delicious. It also had to have a lot of moving parts like something you'd see on TV, or in an upscale restaurant. I think our mission has been accomplished.
I was so excited about this one, we made an assembly video. Click here to watch the video on Youtube.
This burger does come with a little warning: it's time-consuming to make, but worth every minute. It took us about 90 minutes from start to finish.
In a mixing bowl, combine all of the ingredients with your ground pork. Mix very well, and don't be afraid to use your hands and get them dirty. We made each burger using a bit more than an ice cream scoop of mix. You can make these as thick or thin as you'd like. Shape them into patties, and cook with your preferred method. We opted for pan frying, although, I wouldn't have minded using the Foreman Grill for this.
Dice your onion into large pieces. Next, slice your jalapeños thin. I opted for thin because the kids are pretty wimpy when it come to spicy foods. Combine with your flour and milk. In a medium-large pot, heat oil for frying on high. When it's ready, add your onion and Jalapeño, and fry until crispy golden brown. Some of your breading will sink to the bottom of the pot. Be sure to fish it out to add extra crunch to your burger.
In a small sauce pan on medium heat, add your cheese and let it cook/melt a bit before adding in the milk. Once the milk is in, whip them together. You'll really need to put your elbow into it to achieve a super smooth cheese sauce. I made the cheese sauce last to prevent it from setting as it cooled.
In a small non-stick pan, add all of your ingredients. Cook on medium heat until the sugar caramelizes to create a candied bacon.
Melt your butter in a large non-stick pan, and add all of your kale. As it cooks down, add the salt and garlic. Mix well, then add all of the parmesan at once. When the cheese has melted, remove the kale from the heat immediately to prevent separation of the oils.


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To the west of the Pacific Highway from Byron Bay, in the rural foothills of the Nighcap Mountain Range, lies Myocum.
A tapestry of fields fills the valley interspersed with small pockets of housing nestled on hillsides and along peaceful back roads. Little but the sounds of nature can be heard and properties extend freely into their expansive surroundings.
Myocum evokes a sense of freedom from the distractions of commerce and a hemmed in suburban township, while still offering easy access to all modern conveniences and services. Mullumbimby, Byron Bay and Brunswick Heads are all just a short drive away, servicing Myocum with all amenities, entertainment, restaurants, live music and glorious beaches.
An artist's paradise, the expansive landscape and utter tranquillity offer peace and inspiration for the creative mind. Myocum allows you solitude without isolation. From the timber balcony of the many modern weatherboard properties, not a single trace of development may be seen, but within 10 minutes you'll find yourself in the thriving hub of Byron Bay, watching a band play and Mullumbimby's Middle Pub or lounging on the uncrowded beaches of Brunswick Heads.
Myocum allows rural peace with the convenience of a more suburban location.


text:
Tag: fantasy paracosm
Dark doings in Kent
On 13/03/2021 12/03/2021 By CalmgroveIn fantasy, Joan Aiken4 Comments
Kent, from a 1930s atlas
In this post, part of a series discussing Cold Shoulder Road in Joan Aiken's Wolves Chronicles, I want to focus on the county where most of the action takes place, namely Kent.
As we shall see, some of the places mentioned exist in our world while others do not, and some distances remain the same while others appear to be telescoped. But all these places, while principally the background to the action, are often imbued with a significance that almost makes them characters in their own right.
The discussion that follows is of course preceeded the usual warning notice. 🙂
*** SPOILER ALERT ***
Continue reading "Dark doings in Kent" →
Started with a map
"I wisely started with a map, and made the story fit […]. The other way about lands one in confusions and impossibilities, and in any case it is weary work to compose a map from a story."
— Tolkien to the novelist Naomi Mitchison (1954)
These days, when most people have a satnav app on their smartphone, a sense of how places relate to each other may be declining in many individual consciousnesses even as sales of road atlases and street maps continue to drop: less than ten years ago The Times reported that in the UK "the days of the dog-eared road atlas in the glove compartment are numbered: 2014 is expected to be the first year in which the majority of drivers use sat navs."
This may not necessarily mean that we are losing an ability to navigate, however, merely that driving to somewhere new may be divorced from everyday reality when we're using a device like a satnav or an app, because we're able to allow a machine to dictate where we go while we concentrate on something else.
Generally, however, when we become familiar with layout and directions we can rely on what's called a cognitive map.
Continue reading "Started with a map" →
Wetlands to the Edge
On 10/09/2020 02/09/2020 By CalmgroveIn fantasy, Joan Aiken1 Comment
Nunney Castle, Somerset
This is a continuation of the Who's Who in one of Joan Aiken's Wolves Chronicles, Midwinter Nightingale, in which we looked at personages met on the Wetlands Express and the Tower of London, and those associated with HMS Philomela in the Thames Estuary.
This time we shall examine those people we encounter, in person or by repute, at Fogrum Hall and Edge Place. (However, Darkwater Farm, the Three Chapels and Otherland Priory will have to wait till a final post). As usual we shall see what flights of fancy and ingenuity Joan Aiken incorporates in her characters' names, behaviours and natures.
Of course this is part of the usual series of posts following a review that I treat each instalment in the Chronicles — the link will take you to these so that you may peruse them at your leisure. Or not.
Continue reading "Wetlands to the Edge" →
Twisted timelines
Rather than offering readers multiple links to reviews and discussions in this post I invite you to scroll through the tag Wolves Chronicles.
Before a prosopography or Who's Who in Joan Aiken's alternative history novel Is (1992) appears here I'd like to discuss the convoluted chronology that makes dating the novel difficult, if not near nigh impossible.
The twisted timelines by which one attempts to reach this chimerical dating all end in a veritable Gordian knot. I can't promise to either untie that knot or emulate Alexander the Great's resolution of the conundrum.
But I can try.
Continue reading "Twisted timelines" →
A fine modern classic
On 09/03/2016 04/06/2020 By CalmgroveIn fantasy, Joan Aiken, review19 Comments
Eurasian Wolf: Mas3cf (Own work) CC BY-SA 4.0 via Wikimedia Commons
Joan Aiken The Wolves of Willoughby Chase
Illustrated from drawings by Pat Marriott
The action of this book takes place in a period of English history that never happened — shortly after the accession to the throne of Good King James III in 1832 …
Joan Aiken's The Wolves of Willoughby Chase fits into no one category. From the introductory note one might assume it belongs to the genre called Uchronia ("no time") in which it becomes clear that at some stage in the past history diverged from its familiar course; in this case the Jacobite rebellion succeeded and the Stuarts continued to reign in Britain from the middle of the 18th century. It is also on the frontiers of Utopia ("no place") in that the England described includes places and distances which only by a large stretch of the imagination co-exist in our own world: Willoughby Chase House and the town of Blastburn seem to be located somewhere around Humberside, and yet we're told the walking distance from Blastburn to London is about four hundred miles (in reality from the Humber to the capital is only around 200 miles by modern roads).
On another level the novel is a Dickensian parody: orphans (real or assumed) have to cope with bitter winters, reversals of fortunes and conniving villains with quirky names only to — one hopes — overcome their plight with a mixture of natural cunning, kind helpers and a measure of good luck. But this is also a children's book and, as such books usually confirm, events are seen almost entirely through the eyes of youngsters. It lingers somewhere on the continuum between fairytale and fantasy, albeit that there is no magic involved, but with a large pinch of Gothick thrown in for good measure, complete with secret passages and rambling suites of rooms.
And where do the wolves come in?
Continue reading "A fine modern classic" →

redpajama_set_name: RedPajamaCommonCrawl


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In honor of throwback Thursday... I'm going to continue my roll out of Portraits from the 2014 Newport Folk Festival. Todays artist will be none other than Houndmouth.
Their melting of 2 male vocalists and a soulfully sweet female vocalist, gives off similarities to The Head and The Heart and Of Monsters and men, but once you hear the dark lyrics layered in thier upbeat folk songs, you realize thats where the similarities end.
I met the band underneath the flag pole of the fort, ready to bring them into the heart of Fort Adams. I had two different spots in mind for the Portraits both with varying amounts of natural light and spacially different to allow for 2 completely different shots for me to choose from later. To be honest i was shocked that one of the Portraits came out as good as it did due to the lack of light.
These guys couldn't have been nicer, its great to meet musicians that are just genuinely there to have fun. One of the band members, Zach actually rode around the area that we were doing portraits in, in a motorized schooner we found lying around.


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text:
Уро́чище Костя́нове — орнітологічний заказник місцевого значення в Україні. Розташований на території Старовижівського району Волинської області, на південний захід від села Дубечне.

Площа 20,3 га. Статус присвоєно згідно з рішенням облвиконкому від 31.10.1991 року № 226. Перебуває у віданні: Дубечненська сільська рада.

Статус присвоєно для збереження озера з болотним масивом — місця масового розмноження водоплавних і навколоводних птахів. Тут водяться : крижень, чирянка мала і чирянка велика, попелюх, лиска, курочка водяна, пірникоза велика, мартин звичайний, крячок білокрилий і крячок чорний, а також болотяні види земноводних і плазунів.

Болотяний масив зарослий верболозом, рогозом широколистим, незабудкою болотною, гірчаком перцевим, різними видами осок.

Галерея

Джерела

 Рішення облвиконкому від 31.10.91 № 226
 Орнітологічний заказник «Урочище Костянове»

Орнітологічні заказники Волинської області
Природоохоронні об'єкти, засновані 1991

redpajama_set_name: RedPajamaWikipedia


Congratulations to our Ladies Football Team who on Sunday won their League final again in impressive style winning on scoreline 1-12 to a point. Hard luck to our U14 and U15 camogie teams who both were beaten in their championship finals at the weekend. The U11 girls football team finished off their year winning their end of year blitz competition and completing their first year playing football having only lost one game all year. Fair play to Saoirse Gavigan who won player tournament.
Our Strictly Crum Dancers are now ramping up their practice sessions as they get to grips with their individual dances. We are hoping to sell out the Red Cow on the 12th November so be sure to get your tickets ASAP.
Club Lotto was not won numbers drawn were 2,5,20,22. There were 6 match 3 winners next weeks winning jackpot will be €13,950.


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The Mahina Collection features local Hawaiian monkeypod slab and stainless steel bases.
The collection includes coffee tables, dining tables as well as beds and night stands.
Wood slabs are wood material in its rawest form. With its raw form, comes a beauty that other choices cannot match. Combined with a subtle but strong stainless steel base, the MAHINA monkeypod collection table provides a great place for meals, gatherings and even meetings. Like all of our wood tables, this slab table shows the quality of a wood material that will last for years to come.
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IELTS General Training Reading Practice Test #16. An Example Exam for You to Practise in Your Spare Time. Created by IELTS Teachers for their students, and for you!
The IELTS General Training Reading Practice Tests series has been developed to help you practise for the IELTS exam daily.
To improve your score, perhaps even get IELTS band 7 or more, many IELTS experts recommend that you should begin practising at least 6 months before your exam.
Thank you for your interest in IELTS General Training Reading Practice Test #16.
IELTS General Training Reading Practice Test # 15에 관심을 가져 주셔서 감사합니다.
IELTS Genel Eğitim Okuma Uygulama Testi # 16'e gösterdiğiniz ilgi için teşekkür ederiz.
Gracias por su interés en IELTS General Training Reading Practice Test # 16.
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Grazie per l'interesse dimostrato per IELTS General Training Reading Practice Test # 16.


Black and white Pure C bar was designed by Lieven Musschoot,� located in Cadzand, Holland. The overall theme of the place is exotic and elegant. There are not many bars where you can find a lot of natural light filters in â' hence, this is the perfect choice for a relaxed family outing. Amazing soft colour cushions add contrast to the overall â'whiteâ' theme of the place. The gas fireplace is simple and looks beautiful. Living room furniture by Piet Boon and High Max is even more beautiful than the space. Infact the decor is so beautiful architectural elements in the background to them.� With places to lounge as well as to sit and have a decent meal â' black and white Pure C has it all.


There is the most transcendent joy in eating a beautifully cooked steak at home. Simply cooked, with a crusty charred outside and juicy pink inside. The added satisfaction that it's cost one quarter what you'd pay in a high-end steakhouse. All you need is good beef to begin with and the rest is obvious isn't it? Well no, at least I don't think so because if it was then everyone would be eating top quality steak at home regularly and I don't think they are. Not nearly as regularly as they should be. So here's a guide to cooking and eating the best steak possible at home.
When I talk about steak I mean a fat steak at least 4cm thick. A forerib on the bone (the French would call a Cote de Boeuf), a wing rib, sirloin on the bone or a T-bone steak. The T-bone (or Porterhouse) steak is the one made famous by New York steakhouses such as Peter Luger where a steak for 2 can cost up to $100. It's supposedly the best steak in NY and by extension the world, or at least that's what NYers would like you to think. Peter Luger has first choice of the USDA Prime beef that comes into the city so eating there is truly a pinnacle of steak eating experiences. The steak there is wonderful; soft, juicy and buttery unlike anything us Brits can produce. But there is a deep dogma in the USDA grading system that means beef is graded purely by the amount of fat marbling apparent in the meat (like in Japan). This has led to decades of breeding animals that react better to the hormones fed to fatten them and to the copious amounts of grain used to finish the cattle in the weeks prior to slaughter. This consistently gives fatty marbled meat that is so visually appealing and tender but has ultimately led to the most important aspect being overlooked, beefy flavour.
In the UK we're unbeholden to grading systems and rely on our senses to judge whether a cut of beef is top quality. I have my favourite cuts of meats; forerib and T-bone. What I look for is properly dry-aged meat at least 4 weeks. The dry-ageing not only improves the flavour of the meat but tenderises too. To my mind it makes all the difference. Good marbling is nice but not as important as breeding and feeding. What do I mean by that? Well take a look at the 6 week dry-aged grass-fed forerib of Dexter beef in these photos. It just screams BEEFY! You will never find this in a supermarket or ordinary high street butcher, that is why specialists like Berkswell Traditional Farmstead Meats and Aubrey Allen are so important.
– Cook your steak on low to medium heat in clarified butter on one side for ten minutes.
– Flip and cook it on the other side for another ten minutes. All while basting with the clarified butter.
– Let it rest for another 10 minutes before carving into thick slices. Dress the meat with the beefy butter left in the pan. That's it!
The first shows the steak freshly sprinkled with salt, when this hits the pan a nice salty crust will form but the meat inside is not really seasoned.
The steak after ten minutes, the salt has drawn out the water from the meat and it's pooled onto the surface. When this meets the pan the meat will tend to stew preventing the formation of the nice flavoursome crust. The meat is not seasoned and it's lost a lot of moisture, bad news all round.
After a few hours the salty water has been drawn back into the meat seasoning it from within. The surface is dry so there's nothing to stop a great crust from forming.
So it's clear, it's best to season on both sides a few hours beforehand. Or if you're in a rush season on one side just before frying that side and season again just before flipping. Never ever do anything in between.
Simmer the above for 15 minutes then add a teaspoon of finely grated ginger and simmer for another 5 minutes. Take off the heat and stir in one tablespoon of yuzu juice (or a mixture of lime and Seville orange). The sauce will keep for a while in the fridge.
This is such an awesome post. I'm giving that method a try.
A man after my own heart!! Why pay Steakhouse (or even some high end restaurant) prices when you can do better at home for a fraction of the price. I'm a miserable Scot and my rationale is that spending £30+ on a wee sirloin or rib-eye steak that in turn deserves a bottle of wine of at least the same (restaurant) price, means that if I do it at home I can select a (bigger and better) prime forerib of my choice and I get an even better bottle of wine free with the savings and still be quids in.
Indeed! Though you needn't be Scots or particularly miserable to see the sense in all this. The markup on steak is ridiculous considering the level of skill needed to cook it.
A 'skill' that is sadly missing in a lot of restaurants. I think cooking steaks is considered to be so easy that it's delegated to the lowest paid trainee or commis to do while the 'chef' deals with the foams and the baby-leaf garnishes that make the plates look pretty.
This is also the method that Raymond Blanc espouses. Interesting take on the seasoning. I tend to unwrap the meat for a day or so in the fridge to dry it out a bit which I guess is the same as the salting a few hours before. I've heard that seasoning after cooking is also a possibility so that the moisture isn't drawn to the surface prior to cooking? Either way – the steak looks fantastic. Reminds me of a bistecca alla fiorentina I had at BBQ in Florence. Check it out if you're ever there.
I spose the whole, "salt well in advance thing" does something not dissimilar to the meat brining technique advocated for by McGee, Keller et al. I really want to try cooking a steak this way, but it's quite a leap of faith to depart from the method you know as tried and true (cast iron grill heated til smoking, cook until just over 50 degrees C inside, leave to rest for 10 mins), especially when you have some decent beef. I never get hold of steak more than about an inch thick, reckon that's too thin for this method?
An inch thick steak is too thin for this method. I'd use the conventional hot sear for it, nothing wrong with that!
Ideally 4-5cm (2 inches) is best for this method to make sure it doesn't overcook in the middle. I once cooked a massive 8cm thick T-bone using this method – it was for 4 people. The centre was still a little cool after the 20 minutes so I stuck it in a hot oven for 10 before resting for 15 mins. Turned out beautifully.
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text:
Dairy Ingredients Fuel Profit Growth at Meadow Foods
Meadow Foods, the UK's largest independent dairy and leading supplier of milk based dairy ingredients to the food industry, has reported a 2% increase in operating profit to £9.69 million for the year ended 31 March 2013 on a turnover of £339.42 million. The increase is a result of an increase in demand from major food manufacturing groups for the company's dairy ingredient products.
The company, which is headquartered at its creamery in Chester, reports that the strong cash generation has been used to further strengthen the balance sheet and that works are progressing well with its £2.79 million of capital investment projects which are designed to increase capacity and efficiencies at its manufacturing facilities.
Simon Chantler, executive chairman of Meadow Foods, comments: "We are pleased to report some strong results in a competitive marketplace. The improved profits and positive cash flow have allowed us to make further investments into the business which will in turn allow us to grow sustainably and offer stability to both our farmers and customers."
The investments include an increase in the cream storage and cultured products capacity at its site in Peterborough, a new lactose milling facility at its site in Holme-upon-Spalding Moor as well as continued improvements to its Chester site.
He concludes: "With a strong capital structure and an ambitious growth strategy in place we plan to continue our programme of ongoing investment and to look for acquisition opportunities in 2014."
Meadow Foods operates from factories in Chester, Peterborough and Holme-on-Spalding Moor. The company's products include cream, butter, sweetened condensed milk, anhydrous milk fat, chocolate crumb and cultured products. Founded in 1992, Meadow Foods now employs more than 250 people.
Action Group on Sugar Launched
Scotch Whisky Exports Soar
Natural and Organic Awards 2014 – Winners Announced


text:
_OPT_PATHS = (
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redpajama_set_name: RedPajamaGithub


text:
<?php

namespace RenanBr\WsseMiddleware;

interface PasswordRepositoryInterface
{
    /** @throws PasswordNotFoundException */
    public function getPasswordByUsername(string $username): string;
}


text:
BlogBenoit Lavoie-lamerMarch 5, 2019 April 11, 2019
09 April 09 April A Framework for Ethical and Trustworthy AI
A little over nine months ago I was honoured to be chosen as the sole non-European expert to provide input,...
02 April 11 April Some observations on the worldwide AI talent pool in 2019
Read the full report For the second year in a row, my team and I have surveyed the global AI...
31 October 11 March A Framework for AI Governance
New Power Means New Responsibility It used to be that people would study a process, its inputs and its outputs,...
18 June 03 March Why Do We Need an Ethical Framework for AI?
Next week I'm headed to Brussels to be confirmed as a member of the European Commission's High-Level Expert Group on...
01 May 29 March Canada's AI Corridor is Maturing: The Canadian AI Ecosystem in 2018
(Click to enlarge) Welcome to the now "annual" Canadian AI Ecosystem Map. What a year it's been. Read the full...
07 February 11 April The Global AI Talent Pool Going into 2018
Read the full report I reached out for help a little while ago on Twitter and on LinkedIn to assess the...
13 November 24 February AI and The Future of Work is About Lifelong Learning
I often get asked what are the most important skills for a student to learn going into the coming decade...
26 September 05 March 4 Steps to Good Narrow AI
For people to start acting on a problem, much less pay attention to it, something has to really go wrong....
28 August 05 March AI Does Not Have Its Own Intent
"Will AI take our jobs?" People tend to talk about AI as an autonomous agent. We anthropomorphize AI with human...
07 August 05 March What Happens When Noise Becomes Information? – Pt. 2
Over the last five years we have come to be able to track anything, and the costs of doing so...
02 June 02 April Mapping the Canadian AI Ecosystem
UPDATE April 25, 2018: New report for 2018 available here. UPDATE June 13, 2017: Last week I posted V1 of...
11 May 05 March What happens when noise becomes information?
We don't remember much. Compared to computers, we remember almost nothing. Computers are way better at recording and keeping visual...
04 May 05 March A Non-Mathematical Equation: Why Artificial Intelligence is Only Getting Fun Right Now
Artificial intelligence has always been good at math. It's better at math than humans. Deep Blue beat Garry Kasparov at...
24 April 05 March Chief Information Officers Will Become Chief Intelligence Officers
Chief Information Officers are the rulers of corporate data. They are responsible for picking the right data to process into...
My thoughts about cutting-edge technology's impact on the future of organizations and society.
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2019 © jfgagne


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Elephant Tusk Shells (Scaphopoda)
Shells of Dentalium rubescens, a Medi-
terranean scaphopod. (Source)
Class Species No.
Snails (Gastropoda) 43.000
Mussels (Bivalvia) 10.000
Squids (Cephalopoda) 650
Elephant Tusks (Scaphopoda) 600
Neopilina (Tryblidia) 20
Chitons (Placophora) 750
Solenogastres 230
Caudofoveata 120
Molluscs (Mollusca) 55.400
Species number of molluscs. Diagram.
On the coast shells can often be found that belong to an animal that looks roughly like an elephant's tusk, which it is therefore colloquially called. In contrary to a real elephant tusk this shell, however, is open on both ends. Most often, besides, it is much smaller in size, ranging between 2,5 and 12 cm (1 to 5 in.).
The shell's former inhabitant, Dentalium entalis, is a member of a further mollusc class, the Scaphopoda. Similar to mussels, scaphopods are generally sessile animals living on or better in the ocean floor. Biology calls this a benthic form of life, in contrary, for example, to the pelagic life of swimming animals. Scaphopods live from the shoreline until a depth of 7,000 m (21,000 ft.).
Watching a living scaphopod you will usually see nothing more than the rear third of the shell. The scientific name literally means boat-foot animals, referring to the foot's shape resembling a boat. A scaphopod's foot is made for digging the animal into the ocean floor. To do so, the animal pushes its foot into the ground, anchors it by pressing blood into it and then pulls in the rest of the shell.
Foraminifers, a scaphopod's main food.
In the ocean floor scaphopods feed on smallest creatures, like the one-celled Foraminifers. A scaphopod catches its food with the captacula, thin tentacles with sticky ends. After catching a foraminifer, the captacula then transport it into the scaphopod's mouth. Foraminifers have a calcareous shell, which the scaphopods cracks with its radula, before digesting the contents in the stomach using digestion fluids from the finger-shaped protrusions of the main digestion gland (hepato-pancreas).
After depleting a feeding ground the scaphopod moves to another part of the ocean floor.
Looking at the composition of a scaphopod's body, one can see, that the mantle covers all of the shell's inner surface. The mantle cavity is shaped like a tube from the front to the rear end of the animal. It is open in front as well as at the back, as is the shell. Scaphopods do not possess gills. By movement of cilia water is sucked into the rear end of the mantle cavity. Depleted from oxygen and loaded with carbon dioxide it then leaves the mantle cavity by the same way.
Schematic illustration of a scaphopod's body.
Source: Biodidac, further editing: R. Nordsieck.
A scaphopods' heart is reduced to such an extent, that it is not even shown in the schematic illustration on the right side. The blood circulation is completely free, blood not being pumped by heart action, but by foot contractions. Kidney and gonads have a common exit, opening into the mantle cavity as well as the intestine. Scaphopods have separate sexes. After an external fertilisation their development passes a planktontic larval stage of the trochophora type, of which evolve, after a metamorphosis, young scaphopods.
Two sides of a scaphopod (Dentalium vulgare).
Above: Rear end, through which water in driven
into the pallial cavity by ciliar action.
Burrowing foot pulling the animal into the ground.
Pictures: Marc Cochu, Nature 22, Dentalium.
Systematically the scaphopods (phylogenetically the youngest mollusc group, known as fossils only since the Ordovician Geological Timeline) resemble in more than one way the bivalves (mussels, clams and cockles). Both groups are bilaterally symmetric animals (not all molluscs are) living on or in the ground with a strong digging foot. Both groups of animals possess a very large mantle, the two halves of which have partly grown together at the seams.
In contrast to the mussel group, scaphopods possess a radula and a frontal proboscis. Also the head is not completely reduced, as it is among mussels. Also unlike mussels, scaphopods to not feed by filtering the water, they catch their prey with the captacula.
Today it is assumed both groups have evolved from a common ancestor among primordial benthic molluscs, but also separated in their subsequent evolutionary history.
Two orders of scaphopods are known: Dentaliida and Gadilida, different mainly in shell form and radula type. The Dentaliida are thought to be the phylogenetically older group of the about 600 known scaphopod species.
Not only snails and mussels have been used by prehistoric tribes to craft jewellery. The shells of scaphopods were crafted into bracelets and necklaces, as can be seen in an exhibition of the Asparn (Zaya) prehistoric museum.
Prehistoric museum in Asparn (Zaya), Lower Austria.
Especially in Northern America, scaphopod shells have been used as decoration, jewellery and money by many peoples.
Native Indian necklace from Dentalium and Haliotis shells. The abalone (Haliotis) is a sea shell,
which unlike other gastropods also produces pearls. Source: "Art by Vivian Hailstone".
Quite well known are the chest armours of Sioux and Kiowa made from scaphopod shells. The elongate shells are even today used for ornamental chains and jewellery. Their importance as money, however, has been lost with the settlement of white nations in North America and the introduction of money from metals.
Mulcrone, R. 2005. "Scaphopoda" (On-line), Animal Diversity Web.
Peter V. Fankboner: "Class Scaphopoda"
Ronald L. Shimek: "Scaphopods"


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Jessica Simpson releases her biography: "Most difficult thing I have done in my career"
Ngonah Yaya Send an email December 5, 2019
Writing her autobiography was the most difficult experience in the career of Jessica Simpson. The singer states this on Instagram, where she announced the title and release date of her memoirs.
Jessica Simpson chose the title 'Open Book' and says that working on autobiography was difficult, but it also gave her a lot of satisfaction. The book will be released in the United States on February 4.
In an interview with People last summer, the singer announced that she did not intend to omit things from her memoirs. "I have been approached many times to ask if I wanted to write a book, but it never felt good until now," she told me then. "I hope that by telling my whole story and not holding back, I can help people to face their fears and overcome their difficulties. I also work hard every day to do that."
I can't believe this day is finally here! This is the cover of Open Book, my memoir, which is coming out February 4th. This book has been both the hardest and most rewarding experience of my career so far. I can't wait to share it with you. Head to the link in my bio and preorder if you want to get to know all of me💚
A post shared by Jessica Simpson (@jessicasimpson) on Dec 4, 2019 at 5:31am PST
Celebrities Jessica Simpson


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Japan- Australia-India- U.S. Consultations
1. On June 7, the Japan-U.S.-Australia-India Consultations was held in Singapore. The four countries reaffirmed shared support for a free, open, and inclusive Indo-Pacific region where all countries respect sovereignty and international law, freedom of navigation and overflight, and sustainable development.
2. The four countries confirmed a common commitment to uphold and strengthen the rules-based order in the Indo-Pacific, with shared democratic values in mind. The four countries discussed ways to achieve shared goals, including in development and connectivity; good governance; regional security, including counterterrorism and nonproliferation; and maritime cooperation.
3. The four countries strongly supported ASEAN centrality in the Indo-Pacific region, and reaffirmed that ASEAN-led mechanisms, such as East Asia Summit (EAS) and ASEAN Regional Forum (ARF), play an indispensable role in the region. The four countries also noted that they each have an important role to play in safeguarding and strengthening the open, transparent, inclusive and rules-based regional order in the Indo-Pacific region.
4. The four countries agreed to partner with countries and institutions in the region to promote the shared vision of rendering the Indo-Pacific region peaceful and prosperous and to hold Consultations on a regular basis.
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As noted on the Rockies to Iraqi page, our nomadic adventures have often been determined by factors outside of our control. Our 7 plus years in Salt Cay together & the time spent living and working on Ometeppe Island in Nicaragua will always be cherished memories of our own experiences living in a "tropical paradise".
It had always been a dream of mine to live and work on the ocean and find a remote quiet place to live simply - and this dream was realized 100 fold by living on Salt Cay-and later, as we searched for another home on Ometeppe Island.
We both loved it, we often-times wondered when and if we might wake up and discover it was all just a dream. We learned a lot-about life and survival on a forgotten, remote and isolated desert island, as well as about ourselves and our capacity for adapting and surviving -if not thriving- in a foreign outpost often considered by the rest of the world as 'undeveloped' and 'in the middle of nowhere' -which of course it was and which is exactly why I fell in love with both of these tiny tropical outposts! I learned how to be happy with virtually no "things"! The less you have- the more you LIVE! I try to carry that with me now everywhere.
As our businesses catered to travelers and tourists -as well as the few locals who dwelled on the islands with us, we had the privilege of having the worlds' travellers come to us, without leaving our one of a kind existence and homes. As such, We had the gift of learning about a full spectrum of humanity there as well. I will always love and cherish the friends we made and the time we spent living in these places and I will always carry the gift of knowing myself better because of my life on Salt Cay-and our forays to Ometeppe Island in Nicaragua.
I learned so many life lessons there, which I believe could not have been learned anywhere else. Only when one experiences living each breath with nothing but the water, the wind and skies embracing you -so far away from the things of man, -can you understand the inner peace - and indomitable spirit -of your own soul! I wish everyone had that chance. I know I'm a better human being for that experience. The following are photos from those times and places. Share the love!